INGREDIENTS

INSTRUCTIONS

3
Note: See the "Rosemary Garlic Oil" recipe which is included in this
collection.  Cut out the pepper stems and then slice each lengthwise
along the  ribs or ridges into 3 or 4 large triangular wedges. Trim the
stem and  blossom ends from the zucchini and squash and cut them
lengthwise  into thin slices. Trim the eggplant and cut crosswise into
12 slices  1/4- to 3/8-inch thick. Peel the onion and cut into 1/4-inch
slices.  Trim the portobello mushroom stem even with the cap so it will
lie  flat on the grill. Brush all over with 1/2 tablespoon of the
Rosemary  Garlic Oil. Set aside. Set a cast-iron grill pan over high
heat and  coat with vegetable cooking spray. Let it warm up for 3 to 5
minutes  (or light your outdoor grill). Using a pastry brush, coat the
zucchini, squash, eggplant, and red onion slices with about 2 1/2
tablespoons of the remaining oil; it will be a very thin film, but it
should be enough. The peppers do not need any. Grill the vegetables,
except the onion in batches as necessary, on each side, rotating them
45 degrees to make cross-hatch grill marks. They should be cooked
until they are nicely browned, but not charred, cooked through but
still hold their texture. The peppers will have black marks on the
outside, but they are eaten with their skin and bright color intact.
Grill the mushroom stem side down first, so when it is turned and
finishes cooking, the juices will be retained. Reduce the heat to
medium-high and grill the onion, turning and rotating as described,
until tender and browned but not burned. Here are the approximate
cooking times, which will vary with your grill:  Peppers - 6 to 7
minutes per side.  Zucchini and squash - 2 to 3 minutes on first side,
2 minutes on  second.  Eggplant - 4 to 6 minutes per side.  Red Onion -
3 to 4 minutes per side.  Portobello - 5 to 6 minutes per side.  As the
vegetables are cooked, transfer them to plates or a large  baking sheet
lined with wax paper. Transfer the portobello to a  cutting board and
let cool for at least 5 minutes; then slice. Be  sure to reserve any
mushroom juices. Season the grilled vegetables  and mushroom lightly
with salt and pepper. Line a large round or oval  serving platter with
the arugula. Arrange the grilled vegetables  decoratively in bunches
around the edge of the platter. Pile up the  pepper wedges in the
center. In a small bowl, whisk together the  balsamic vinegar and lemon
juice with the remaining Garlic Rosemary  Oil. Mix in any reserved
mushroom juices. Drizzle evenly over the  salad. Crumble goat cheese on
top. Serve at room temperature. This  recipe yields 4 to 6 servings.
Recipe Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B44 broadcast 01-12-1998) Downloaded from their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by Joe
Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
04-12-1998  Recipe by: Michael Lomonaco  Converted by MM_Buster v2.0l.

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